Chinese food, home made recipes

Sautéed Shredded Pork in Sweet Bean Sauce is another traditional Beijing style dish. Back in 1930, there was an old man named Chan living in a tenement courtyard in Beijing with his grandson. Chan makes Tou Fu for a living. Although he can only make very little money, Chan still put all his effort in it, so his Tou Fu was very popular with everybody. Even the purchaser of Beijing Duck restaurant was one of his regular clients. In one Spring Festival’s Eve, Chan bought some pork and planing to make dumplings. But the grandson wants to eat Beijing Duck, this put Chan a rather difficult position because he couldn’t afford that. Looking into the little boy’s wistful eyes, Chan really doesn’t want to turn him down. After a lot of thinking, he said to the boy: wait in the room, don’t come out, I will make you ‘Beijing Duck’. He cut the pork into shreds, stir-fried with soy bean sauce, and use Tou Fu skin to roll up, just like Beijing Duck. Seeing the little boy is eating very fragrant, Chan was finally relived, and they had a happy Spring Festival together. That was the original ‘Sautéed Shredded Pork in Sweet Bean Sauce’.

Sautéed Shredded Pork in Sweet Bean Sauce

Ingredients:

(severs 2)

400 g pork loin

3 spring onion

3 pieces ginger

1 egg white

6 tbsp sweet soy bean sauce

2 tbsp cooking wine

2 tbsp cornflour

1 tsp sugar

1/2 tsp salt

cooking oil

Methods:

Cut the spring onion white into thin shreds, finely place on a plate. Cut the spring onion green into sections, cut the ginger pieces into sticks and put them in a bowl, add 3 tbsp of water.

Heat up a wok with 3 tbsp of cooking oil over a strong heat. When the oil is hot, stir-fry the pork shreds for about 3 minutes. Take out and drain off the oil.

Add 1 tbsp of cooking oil in the wok, heat up over strong heat. Add the sweet soy bean sauce, stir-fry a little bit. Add 1 tbsp of cooking wine, sugar and the spring onion and ginger water. Keep stirring until the sugar is dissolved and the sauce becomes creamy. Then put the pork shreds into the wok, stir-fry to make sure the meat is evenly covered by the sauce.